tag:blogger.com,1999:blog-36821292693847136922024-03-12T16:11:30.385-07:00How to Pronounce Italian wineWine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-3682129269384713692.post-12677604616875219412014-06-27T00:38:00.000-07:002014-06-27T00:38:25.776-07:00Friulano<object height="267" width="200" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000"codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,28,0" id="widget_name"><param name="movie" value="http://vhss-d.oddcast.com/vhss_editors/voki_player.swf?doc=http://vhss-d.oddcast.com/php/vhss_editors/getvoki/chsm=e2b91f3667824aba49113ad23cdbf4ae%26sc=10041751" /><param name="quality" value="high" /><param name="allowScriptAccess" value="always" /><param name="width" value="200" /><param name="height" value="267" /><param name="allowNetworking" value="all"/><param name="wmode" value="transparent" /><param name="allowFullScreen" value="true" /><embed height="267" width="200" src="http://vhss-d.oddcast.com/vhss_editors/voki_player.swf?doc=http%3A%2F%2Fvhss-d.oddcast.com%2Fphp%2Fvhss_editors%2Fgetvoki%2Fchsm=e2b91f3667824aba49113ad23cdbf4ae%26sc=10041751" quality="high" allowScriptAccess="always" allowNetworking="all" wmode="transparent" allowFullScreen="true" pluginspage="http://www.adobe.com/shockwave/download/download.cgi?P1_Prod_Version=ShockwaveFlash" type="application/x-shockwave-flash" name="widget_name"></object>
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<iframe width="450" height="284" src="//www.youtube.com/embed/dt1Lxbonhu0" frameborder="0" allowfullscreen></iframe>Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-84788408382672764122014-06-27T00:18:00.000-07:002014-06-27T00:28:22.823-07:00Verduzzo<object height="267" width="200" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000"codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,28,0" id="widget_name"><param name="movie" value="http://vhss-d.oddcast.com/vhss_editors/voki_player.swf?doc=http://vhss-d.oddcast.com/php/vhss_editors/getvoki/chsm=14737a915b4468808e3f6a924d0e1a75%26sc=10041752" /><param name="quality" value="high" /><param name="allowScriptAccess" value="always" /><param name="width" value="200" /><param name="height" value="267" /><param name="allowNetworking" value="all"/><param name="wmode" value="transparent" /><param name="allowFullScreen" value="true" /><embed height="267" width="200" src="http://vhss-d.oddcast.com/vhss_editors/voki_player.swf?doc=http%3A%2F%2Fvhss-d.oddcast.com%2Fphp%2Fvhss_editors%2Fgetvoki%2Fchsm=14737a915b4468808e3f6a924d0e1a75%26sc=10041752" quality="high" allowScriptAccess="always" allowNetworking="all" wmode="transparent" allowFullScreen="true" pluginspage="http://www.adobe.com/shockwave/download/download.cgi?P1_Prod_Version=ShockwaveFlash" type="application/x-shockwave-flash" name="widget_name"></object>
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<iframe width="450" height="284" src="//www.youtube.com/embed/tWlcX6U2DAI" frameborder="0" allowfullscreen></iframe>Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-91806855293752238302014-06-24T12:03:00.000-07:002014-06-24T12:08:50.993-07:00Amarone della Valpolicella D.O.C.<script language="JavaScript" type="text/javascript" src="http://vhss-d.oddcast.com/voki_embed_functions.php"></script><script language="JavaScript" type="text/javascript">AC_Voki_Embed(200,267,"b99ef4d430dd635d1129817c484a4975",1469878, 1, "", 0);</script><BR><br /><span style="font-weight:bold;">Amarone della Valpolicella</span> is a blended, dried-grape wine made in a dry style. Amarone represents a unique winemaking tradition in the Veneto region. The wine was awarded <a href="/2009/03/doc.html">D.O.C.</a> status in December 1990.<br /><br />Amarone is made primarily from Corvina (40% – 70%), Rondinella (20% - 40%), Molinara (5% – 25%) Corvina 40-70%, Rondinella 20-40%, Molinara 5-25% grapes. Rossignola, Negrara Trentina, <a href="/2008/07/barbera-piemontese-red.html">Barbera</a> and/or <a href="/2009/03/sangiovese-tuscan-red.html">Sangiovese </a>(max 15%) and other reds (max 5%) are also allowed. The soils are volcanic tufo (consolidated volcanic ash) throughout most of the Classico zone. <br /><br />Before the pressing, the grapes are dried on straw mats. The winemaker then vinifies each variety separately before tasting and blending according to vintage characteristics to evoke the estate's style. Then the Amarone must be aged a minimum of 24 months in barriques made from either French or Slovenian oak. <br /><br />The final result is a very ripe, raisiny, big-bodied wine with very little acid. Alcohol content easily surpasses 15% (the legal minimum is 14%) and the resulting wine is rarely released until five years after the vintage, even though this is not a legal requirement. The labor intensive process poses significant risk for the development of various wine faults. Wet and rainy weather during harvest time can cause the grapes to rot before drying out which then requires winemakers to be diligent in removing rotted bunches or moldy flavors in the wine will be accentuated<br /><br />Amarone is a remarkably powerful and long-lived wine and has been known to age for upwards of 40 and 50 years if made properly and cellared well. It is traditionally paired with hearty stews (in particular the famous pastissada, a horse-meal stew, a specialty of Verona).<br /><br />The word Amarone comes from the Italian amaro or "bitter." The first known reference to the wine as "Amarone" dates back to the 1930s (Amarone appears on an invoice for wine sent to a purchaser in Udine in Friuli by the Cantina Sociale della Valpolicella). Before its appearance, Recioto, made similarly to Amarone but in a sweet style, was the top wine of Valpolicella.<br /><br />The term recioto comes from recia, Venetian dialect for "ear" (orecchia in Italian): the grapes used to make Recioto are taken from the "ears" of the vine, in other words, the top bunches that enjoy the best exposure and become ripe sooner than the others. For Recioto, fermentation is stopped so that much of the sugar remains and a sweet wine is created.<br /><br />Legend has it that an absent-minded winemaker in Valpolicella neglected his Recioto's fermentation, forgetting to stop it (in the olden days, winemakers stopped fermentation by opening the cellar doors and allowing cool air to enter). When he realized what had happened, fermentation had completed, all of the sugar had been consumed by the yeast, and a dry wine had been created. Thus was born what was called a first called recioto scapa' in Venetian dialect (recioto scappato in Italian): the recioto that "got away." The name Amarone stuck after people who tasted it would say that the wine was "bitter!", "Amaròn!" in Venetian dialect or Amarone in Italian. <br /><br />Amarone was popularized during Italy's period of industrialization in the 1920s and 30s. Italian tastes began to change and Italian winemaking styles began to emulate the drier style of Bordeaux and Burgundy where vintners had been making dry wines for centuries. Most Italian wine was vinified as sweet wine until that time because the wine was easier to conserve. Count Camillo Cavour in Barolo and Baron Bettino Ricasoli in Chianti (united Italy's first two prime ministers, both winemakers!) were among the first to begin making wines inspired by the dry French style as early as the mid-nineteenth century.Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-42527991964355139472014-06-24T00:22:00.000-07:002014-06-24T00:31:12.104-07:00Glera<object height="267" width="200" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000"codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,28,0" id="widget_name"><param name="movie" value="http://vhss-d.oddcast.com/vhss_editors/voki_player.swf?doc=http://vhss-d.oddcast.com/php/vhss_editors/getvoki/chsm=bfa51b60d40c136a0fbabd1fb6f4bccf%26sc=10033023" /><param name="quality" value="high" /><param name="allowScriptAccess" value="always" /><param name="width" value="200" /><param name="height" value="267" /><param name="allowNetworking" value="all"/><param name="wmode" value="transparent" /><param name="allowFullScreen" value="true" />
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Also see <a href="http://vino-italiano.blogspot.com/2009/05/prosecco.html">Prosecco</a>Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-48798259883836972582014-06-23T23:57:00.000-07:002014-06-24T00:02:05.828-07:00Gaglioppo <object height="267" width="200" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000"codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,28,0" id="widget_name"><param name="movie" value="http://vhss-d.oddcast.com/vhss_editors/voki_player.swf?doc=http://vhss-d.oddcast.com/php/vhss_editors/getvoki/chsm=b079acb71662a6d3d1b41f5ef043de6f%26sc=10033011" /><param name="quality" value="high" /><param name="allowScriptAccess" value="always" /><param name="width" value="200" /><param name="height" value="267" /><param name="allowNetworking" value="all"/><param name="wmode" value="transparent" /><param name="allowFullScreen" value="true" /><embed height="267" width="200" src="http://vhss-d.oddcast.com/vhss_editors/voki_player.swf?doc=http%3A%2F%2Fvhss-d.oddcast.com%2Fphp%2Fvhss_editors%2Fgetvoki%2Fchsm=b079acb71662a6d3d1b41f5ef043de6f%26sc=10033011" quality="high" allowScriptAccess="always" allowNetworking="all" wmode="transparent" allowFullScreen="true" pluginspage="http://www.adobe.com/shockwave/download/download.cgi?P1_Prod_Version=ShockwaveFlash" type="application/x-shockwave-flash" name="widget_name"></object>
<iframe width="450" height="284" src="//www.youtube.com/embed/Rk1pfJBvBSM" frameborder="0" allowfullscreen></iframe>Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-17439457954543025582014-06-23T12:03:00.000-07:002014-06-24T12:07:38.928-07:00How to pronounce Barbaresco<object height="267" width="200" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000"codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,28,0" id="widget_name"><param name="movie" value="http://vhss-d.oddcast.com/vhss_editors/voki_player.swf?doc=http://vhss-d.oddcast.com/php/vhss_editors/getvoki/chsm=4c4f9ba518cca071e44424aba43289cb%26sc=10034465" /><param name="quality" value="high" /><param name="allowScriptAccess" value="always" /><param name="width" value="200" /><param name="height" value="267" /><param name="allowNetworking" value="all"/><param name="wmode" value="transparent" /><param name="allowFullScreen" value="true" /><embed height="267" width="200" src="http://vhss-d.oddcast.com/vhss_editors/voki_player.swf?doc=http%3A%2F%2Fvhss-d.oddcast.com%2Fphp%2Fvhss_editors%2Fgetvoki%2Fchsm=4c4f9ba518cca071e44424aba43289cb%26sc=10034465" quality="high" allowScriptAccess="always" allowNetworking="all" wmode="transparent" allowFullScreen="true" pluginspage="http://www.adobe.com/shockwave/download/download.cgi?P1_Prod_Version=ShockwaveFlash" type="application/x-shockwave-flash" name="widget_name"></object>
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Also see <a href="http://vino-italiano.blogspot.com/2008/07/nebbiolo-piemontese-red.html">Nebbiolo</a> and <a href="http://vino-italiano.blogspot.com/2014/06/barolo.html">Barolo</a>Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-24162808650948283162014-06-23T11:51:00.000-07:002014-06-24T12:09:01.910-07:00How to pronounce Barolo<object height="267" width="200" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000"codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,28,0" id="widget_name"><param name="movie" value="http://vhss-d.oddcast.com/vhss_editors/voki_player.swf?doc=http://vhss-d.oddcast.com/php/vhss_editors/getvoki/chsm=32752f42f20881231f98bb27009ef279%26sc=10034434" /><param name="quality" value="high" /><param name="allowScriptAccess" value="always" /><param name="width" value="200" /><param name="height" value="267" /><param name="allowNetworking" value="all"/><param name="wmode" value="transparent" /><param name="allowFullScreen" value="true" /><embed height="267" width="200" src="http://vhss-d.oddcast.com/vhss_editors/voki_player.swf?doc=http%3A%2F%2Fvhss-d.oddcast.com%2Fphp%2Fvhss_editors%2Fgetvoki%2Fchsm=32752f42f20881231f98bb27009ef279%26sc=10034434" quality="high" allowScriptAccess="always" allowNetworking="all" wmode="transparent" allowFullScreen="true" pluginspage="http://www.adobe.com/shockwave/download/download.cgi?P1_Prod_Version=ShockwaveFlash" type="application/x-shockwave-flash" name="widget_name"></object>
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Also see <a href="http://vino-italiano.blogspot.com/2008/07/nebbiolo-piemontese-red.html">Nebbiolo</a> and <a href="http://vino-italiano.blogspot.com/2014/06/how-to-pronounce-barbaresco.html">Barbaresco</a>Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-36724169043301518562013-03-05T20:16:00.000-08:002013-03-05T20:16:08.827-08:00Valdobbiadene <iframe width="450" height="284" src="http://www.youtube.com/embed/r7S4J_9Tiik" frameborder="0" allowfullscreen></iframe>Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-23905598175562294162012-03-08T00:00:00.000-08:002013-03-08T00:03:49.910-08:00Nerello Mascalese
<iframe width="450" height="284" src="http://www.youtube.com/embed/tEKeLf1Dsqc" frameborder="0" allowfullscreen></iframe>Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-32107251166218838082012-03-07T00:50:00.000-08:002013-03-07T00:53:12.457-08:00Salice Salentino<iframe width="450" height="284" src="http://www.youtube.com/embed/xUl32f6oD48" frameborder="0" allowfullscreen></iframe>Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-74420931082073869102010-05-30T08:35:00.000-07:002009-05-30T09:14:55.334-07:00Prosecco di Conegliano-Valdobbiadene D.O.C.<script language="JavaScript" type="text/javascript" src="http://vhss-d.oddcast.com/voki_embed_functions.php"></script><script language="JavaScript" type="text/javascript">AC_Voki_Embed(200,267,"9f5905f4bbce746fb26632e370fd0cff",1464010, 1, "", 0);</script><BR><br /><a href="/2009/05/prosecco.html">Prosecco</a> is protected as a <a href="/2009/03/doc.html">DOC</a> within Italy, as Prosecco di Conegliano-Valdobbiadene and Prosecco Montello e Colli Asolani. From August 1, 2009, these will be promoted to <a href="/2009/03/docg.html">DOCG</a> status. To further protect the name, a consorzio of traditional Prosecco growers is advocating a protected designation of origin status for Northern Italian Prosecco under European law.<br /><br />Related Articles:<br /><a href="http://italianwinenews.blogspot.com/2009/05/prosecco-to-be-protected-by-new-docg.html" target="_blank">Prosecco to be protected by new DOCG & DOC zones</a>Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-9824345593219993672009-08-21T09:59:00.000-07:002009-08-22T12:51:47.922-07:00Verduno D.O.C.<script language="JavaScript" type="text/javascript" src="http://vhss-d.oddcast.com/voki_embed_functions.php"></script><script language="JavaScript" type="text/javascript">AC_Voki_Embed(200,267,"2198f53ab236110a6a44607168006d17",1686749, 1, "", 0);</script><br /><br />Verduno DOC is a small appellation west of Alba in the Langhe area of Piemonte. The Verduno Pelaverga grape has a somewhat mysterious past. Verduno Pelaverga has gone by many names including Pelaverga, Pelaverga Piccolo, Carola, Fra Germano and Taddone. For many years Verduno Pelaverga was thought to have been Pelaverga brought from the Saluzzo hills at the beginning of the 18th century, by Beato Valfrè, a priest from Verduno who was chaplain to the royal court of King Vittorio Amedeo II.<br /><br />In the mid 1980’s, an in-depth study, showed considerable differences between the Saluzzo Perlaverga and the Pelaverga grown in Verduno and surrounding areas. The differences were large enough to give the Verduno Pelaverga the name Pelaverga Piccolo. Then in in 1995, Verduno Pelaverga was awarded DOC status.<br /><br />Verduno Pelaverga is a dry, velvety and well-balanced wine with distinct features. It is light in color hues of ruby, pink and purple. Its bouquet is intense, sensuous, fragrant, with notes of freshly ground pepper and exotic spices. It is best enjoyed young with antipasta dishes, like Carpaccio or Vitello Tonnato, vegetable flans or with pasta like Tajarin, Agnolotti, Gnocchi and risotto. It also can be enjoyed with some fish dishes and lighter ethnic cuisines.Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-89871131996415031132009-06-23T10:54:00.001-07:002009-06-23T14:51:01.984-07:00Metodo Italiano (Charmat process)Il Metodo Italiano, Charmat process or Metodo Charmat-Martinotti was invented in Italy. The wine undergoes secondary fermentation in stainless steel tanks or steel vessels covered with vitreous enamel rather than individual bottles, and is bottled under pressure in a continuous process. Many grape varieties, including <a href="/2009/05/prosecco.html">Prosecco</a>, are best suited for fermentation in tanks. Charmat method sparkling wines can be produced at a slightly lower cost than méthode champenoise wines.<br /><br />Sovetskoye Shampanskoye or 'Soviet Champagne' was produced using a similar method.<br /><br />Transfer Method<br /><br />This follows the first steps of "methode champenoise" in that after primary fermentation the cuvee is transferred to bottle to complete secondary fermentation. When the secondary fermentation is complete and the wine has spent the desired amount of time in bottle on yeast lees (six months is the requirement to label a wine 'bottle fermented') then the individual bottles are transferred (hence the name) into a larger tank. The wine is then filtered, the liqueur dosage added, and then filled back into new bottles for sale. This method allows for complexity to be built into the wine, but also gives scope for blending options after the wine has gone into bottle.Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-41933396755708020462009-06-23T10:23:00.000-07:002009-06-23T11:37:38.012-07:00Gavi D.O.C.G."Gavi" [GAH-vee] or "<a href="/2008/07/cortese-piemontese-white.html">Cortese</a> di Gavi" <a href="/2009/03/docg.html">DOCG</a> is located in the Piemonte region in the Province of Alessandria. The name derives from Gavi, the town at the centre of its production zone. Gavi is made exclusively from <a href="/2008/07/cortese-piemontese-white.html">Cortese</a> grapes and should be crisp with floral, citrus & stone fruit, aromatic qualities. The wines are best enjoyed young.<br /><br />Gavi DOCG, was recognised as a <a href="/2009/03/doc.html">DOC</a> by a decree of the President of the Republic of June 26th 1974 and then a DOCG DECREE 9/07/1998 (and modified by DECREE 12/03/2001). Gavi DOCG is reserved for white wines which meet the conditions and requirements laid down in the present production regulations.<br /><br />These wines are the following:<br /><br />"Gavi" or "Cortese di Gavi" still;<br />"Gavi" or "Cortese di Gavi" semi-sparkling;<br />"Gavi" or "Cortese di Gavi" sparkling [<a href="/2009/06/metodo-italiano-charmat-process.html">Metodo Italiano (Charmat process)</a>].Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-464034913153185122009-06-19T12:08:00.000-07:002009-11-20T10:57:02.367-08:00LiguriaLiguria is a picturesque region with breathtaking views of beautiful riviera beaches and mountains dotted with small towns, farms and vineyards. Liguria does not produce as much wine as other Italian regions. They have the second lowest output of any region; mainly because the region is small and there is not very much flat land. Many vineyards and estates are planted on the slopes of steep mountains and seaside cliffs. Also, many varietals have difficulty growing in the salty sea winds and rocky limestone soil.<br /><br />Liguria's advantages are that the slopes and mountain peaks protect the grapes near the sea from the coldest winter winds blowing down from the Alps. Also, their limestone soil is particularly good for white grapes, which acquire mineral flavors.<br /><br />Liguria is well known for its white wines but also has some light and fresh red wines that pair with it's seafood and herb driven cuisine. Liguria specializes in local vines and there are about 100 different varieties. Some popular varietals are <a href="/2009/03/pigato.html">Pigato</a>, <a href="/2009/03/vermentino.html">Vermentino</a>, Rosesse & <a href="/2009/06/ormeasco.html">Ormeasco</a>.<br /><br />In the Cinque Terre, the soil is constantly battered by harsh, salty sea winds. The mountains and cliffs can be quite dry in the hot summer but these conditions favor fruit maturation and higher sugar content in the grapes. So, it's no wonder that Cinque Terre is known for its sweet Sciacchetrà.<br /><br /><object width="400" height="300"><param name="allowfullscreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=5408534&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" /><embed src="http://vimeo.com/moogaloop.swf?clip_id=5408534&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="300"></embed></object><br /><br />Liguria exports some wines to Europe, the U.S. and other countries but some Ligurian wines, like Buzzetto, rarely leave Liguria. The place to drink Ligurian wine is in Liguria -- preferably at an outdoor cafe, in a temperate Riviera breeze, at one of the resort villages.<br /><br />Buzzetto, lumassina and pigato Buzzetto are produced with grapes that are not perfectly mature, in dialect "buzze" (from which it takes the name). From the sourish taste one of the most famous wines between those products in province of Savona. Lumassina. From the delicate taste and delicate Pigato. Valuable, from the intense and persistent aroma and the dry and fresh taste. produced in small quantities and very difficult to find outside this area.Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-30915306548072531502009-06-18T10:01:00.000-07:002009-06-23T14:58:46.710-07:00Ormeasco<script language="JavaScript" type="text/javascript" src="http://vhss-d.oddcast.com/voki_embed_functions.php"></script><script language="JavaScript" type="text/javascript">AC_Voki_Embed(200,267,"90d8b4a68af086ecc8cc8ba30d9729d8",1524381, 1, "", 0);</script><BR><span style="font-weight:bold;"><br />Ormeasco</span> is a red grape grown in the <a href="/2009/06/liguria.html">Liguria</a> region of northern Italy since the Fourteenth Century. Ormeoasco di Pornassio is an old red stem variety of <a href="/2009/03/dolcetto.html">Dolcetto</a> that is thought to have been first imported from Piemonte by the Saracens (Middle Eastern Conquerors) in 1000 AD, to the neighboring Ormea area (a village located in the Ligurian Alps). <br /><br />In 1303, the Marchese di Clavesana ordered the podestà of Pornassio to start growing the Dolcetto vine (of Piemontese origin) in 1303. The Marchese had realised that this was the only vine which could grow at that altitude (600 to 800 meters above sea level). Its name comes from Ormea, a Piemontese town which was in the heart of the marquisate. The town had also been a Saracen base and it has been suggested that Saracen raids helped the importation of this vine from the Alba district (in Piedmont) to Liguria.<br /><br />Ormeasco di Pornassio DOC was recognized in September 2003. Ormeasco di Pornassio is different in respect to the Piemontese Dolcetto. Ormeasco wine has a more intense floral bouquet and a brighter color than Dolcetto from Piemonte but preserves the pleasant dark chocolate like bitterness found in Piemontese Dolcetto. <br /><br />The percentage of other grapes used in the production of Ormeasco does not exceed 5% (just like Rossese). Ormeasco's color is deep red with purple tints when new, and deep ruby red with burgundy red tints when aged. When the wine is new, its perfume is characterised by a scent of ripe cherry, while it gets a scent of blueberry and violet when aged. Once ageing is complete, a fragrance of wooded resins and fresh chestnut wood prevails. Its flavour is warm, delicate to the palate. The wine should be served at 16°-17° C. when new and at 18°-19° C. when aged. Ormeasco goes well with agnolotti and meat sauce, stewed rabbit, snails, game, polenta, pork stew, and cheeseWine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-439986593915716102009-06-03T16:09:00.000-07:002009-06-03T16:14:29.237-07:00V.D.T.<span style="font-weight:bold;">V.D.T.</span> (Vino da Tavola)[VEE-noh dah TAH-voh-lah; pl. VEE-nee] Italian for "table wine, " referring to Italy's lowest category of wine. The term is similar to France's "vin de table" and Germany's tafelwein. Generally, VdT wines are fairly ordinary; however, there are a number of surprises because many top producers don't conform to <a href="/2009/03/doc.html">DOC</a> regulations and make excellent wines that they register in this category. This occurs mainly when producers use unapproved grape varieties or when the proportions don't meet DOC regulations. Examples of such excellent wines are Tuscany's Solaia and Tignanello (both are a blend of cabernet sauvignon and sangiovese).Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-60759676652805210912009-06-03T15:55:00.000-07:002009-06-03T16:09:25.679-07:00I.G.T.<script language="JavaScript" type="text/javascript" src="http://vhss-d.oddcast.com/voki_embed_functions.php"></script><script language="JavaScript" type="text/javascript">AC_Voki_Embed(200,267,"304f2fe51e56484e6ce7a9453c559492",1476800, 1, "", 0);</script><BR><br /><span style="font-weight:bold;">I.G.T. </span>(Indicazione geografica tipica) is the second of four classifications of wine recognized by the government of Italy. Created to recognize the unusually high quality of the class of wines known as Super Tuscans, I.G.T. wines are labeled with the locality of their creation, but do not meet the requirements of the stricter <a href="/2009/03/doc.html">D.O.C.</a> or <a href="/2009/03/docg.html">D.O.C.G.</a> designations, which are generally intended to protect traditional wine formulations such as Chianti or Barolo. In wine terms, it is considered the rough Italian equivalent of the French "vin de pays" designation.Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-80546784584437673432009-06-03T12:23:00.000-07:002009-06-03T15:51:29.953-07:00Frascati D.O.C.<script language="JavaScript" type="text/javascript" src="http://vhss-d.oddcast.com/voki_embed_functions.php"></script><script language="JavaScript" type="text/javascript">AC_Voki_Embed(200,267,"c453b933d68b10d1c51399ee765686b9",1476735, 1, "", 0);</script><BR><br />Frascati is made from <a href="/2009/03/malvasia-bianca.html">Malvasia bianca</a> di Candia, 50%, <a href="/2009/03/trebbiano.html">Trebbiano</a> toscano; Malvasia del Lazio (puntinata) 10-40%; <a href="/2009/03/greco.html">Greco</a> and/or Trebbiano giallo and/or Bellone and/or Bombino bianco, up to 30%; other local white varieties, up to 15%. Frascati is in the Lazio region and is located south-east of Rome. It was one of the first Italian wines to receive <a href="/2009/03/doc.html">DOC</a> status in 1966.<br /><br />The genuine Frascati D.O.C. wine is a dry white wine, yellow pale in colour with golden glints, with "vinoso" (a perfume which brings to mind the must in the cellars), tasting fruity and full of body, with aromatics & flavors of ripe fruit, touches of honey and wild flowers.<br /><br />Frascati is an ideal accompaniment to antipasti (appetizers), soup, first and second courses of fish and white meats, cheeses of medium maturity, as well as a fine aperitif. "Frascati Superiore" must have an alcoholic level no less than 11.5% in volume, whereas the production regulations determines the characteristic of sparkling wine. <br /><br />Recommendations regarding typical dishes of Roman and Latium cuisine which go well with Frascati. Among first courses, soup of spelt, and certainly pasta with beans or chickpeas. Frascati goes excellently well with lentil soup or pasta and broccoli in ray (“arzilla”) broth. Bucatini all’amatriciana, spaghetti alla carbonara, tagliatelle, fettuccine and of course spaghetti with cheese and pepper among pasta first courses. <br /><br />With vegetable dishes, Frascati pairs nicely with artichokes done in the Roman style "alla giudia" (Jewish style), roasted mushrooms, peas with bacon, fried courgette flowers, fillets of salted cod, chicory, stuffed zucchini and the toasted dish "crostino alla provatura" (buffalo cheese crostini w/ or w/o anchovies). <br /><br />The customary main courses are "Fritto alla romana" (fried brains, sweetbreads and artichokes); Saltimbocca (sliced veal rolled with prosciutto and sage and shallow-fried); chicken or rabbit cacciatore and roasted fish.<br /><br />At desert (dolci) Frascati is enjoyed with puddings and cakes steeped in wine. Frascati also makes a traditional late harvest wine (vino dolce) called "Cannellino" which is golden yellow in color and has a high level of residual sugar.<br />It can be served with pastries, cookies, over ricotta gelato, and more.Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-32862157420482562652009-05-30T11:59:00.000-07:002009-05-30T12:15:22.828-07:00Tocai Rosso<script language="JavaScript" type="text/javascript" src="http://vhss-d.oddcast.com/voki_embed_functions.php"></script><script language="JavaScript" type="text/javascript">AC_Voki_Embed(200,267,"80766786aff59e4117107ae09e51c4c9",1464511, 1, "", 0);</script><BR><br /><br />Color: subtle ruby red<br /><br />Production zone: Veneto<br /><br />Minimum alcohol content: 11%<br /><br />Varieties used: Tocai Rosso (85-100%), Garganega (0-15%) <br /> <br /><br />Tocai rosso has nothing to do with the Tocai produced in Friuli. On the contrary, some experts maintain it is more closely related to the Sardinian Cannonau.<br /><br />It's color is lively but not very intense ruby red, Tocai dei <a href="/2009/05/colli-berici-doc.html">Colli Berici</a> is characterized by a vinous and intense nose. The palate is properly tannic, sapid and slightly bitterish. If the wine making takes place in the municipal area of Barbarano Vicentino the label can bear an additional appellation of geographical origin. No prizes for guessing that the small town belongs to the "Città del Vino" association, together with Lonigo, another town in the heart of the <a href="/2009/05/colli-berici-doc.html">Colli Berici</a>.<br /><br />The particular characteristics of Tocai Rosso make it fundamental this wine be served with substantial, nourishing dishes such as Fusilli with swordfish and smoked scamorza cheese, not to mention its affinity with baccalà alla vicentina, Vicenza style salt cod, a classic recipe from the Veneto region.Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-60125391670322085772009-05-30T11:27:00.000-07:002009-05-30T11:33:44.336-07:00Franciacorta D.O.C.G.<script language="JavaScript" type="text/javascript" src="http://vhss-d.oddcast.com/voki_embed_functions.php"></script><script language="JavaScript" type="text/javascript">AC_Voki_Embed(200,267,"4cc31be3a0e4efabe66f978bf0f1e11e",1464331, 1, "", 0);</script><BR><br /><br />The Franciacorta, which was known until the middle of the last century for the production of much-appreciated still wines, owes its recent international success to the introduction of the technique of making sparkling wines by the champenois method. That step has enabled the district to make further improvements in the quality of the products of a viticulture that already benefited from outstanding soil characteristics and a highly favorable microclimate.<br /><br />The production zone is situated in the hills of the province of Brescia to the south of Lago d'Iseo. The unusual name, Franciacorta, appears to have been derived from an ancient term, "franca curte," that was applied to a vast monastic property that once included a great part of the district. As an ecclesiastical possession, it was free or "franco" of taxes.<br /><br />However, other, more malicious explanations have been advanced, such as the argument that the name refers to the brief, or "corta," stay in the area of Charles d'Anjou and his French troops. It was brief because they were driven out in 1266.<br /><br />The extraordinary development of the Franciacorta has been due not only to the appeal and the quality of its wines but also to the outstanding entrepreneurial capacity of the people of Brescia. They have intelligently promoted the production of their region, which has always been dedicated to the growing of grapes and the making of wines. <br /><br />Vine variety requirements for this appellation's area change according to type.<br><br><br />Bianco Spumante Classico: Chardonnay and/or Pinot bianco, and/or Pinot nero, 100%.<br><br><br />Rosé (or Rosato) Spumante Classico: Pinot nero, at least 15%; Chardonnay and/or Pinot bianco, up to 85%.<br><br><br />Crémant Spumante Classico: Chardonnay and/or Pinot bianco, 100%.Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-77689124373269494822009-05-30T11:25:00.000-07:002009-05-30T12:13:48.518-07:00Colli Berici D.O.C.<script language="JavaScript" type="text/javascript" src="http://vhss-d.oddcast.com/voki_embed_functions.php"></script><script language="JavaScript" type="text/javascript">AC_Voki_Embed(200,267,"e896177206ef1dac6100341b64217b25",1464460, 1, "", 0);</script><BR><br /><br />Rising from the plain land in the province of Vicenza (in the Northern Italian region of Veneto), "i colli Berici", a range of gently rolling hills, are now an established DOC area comprising various wines: from Chardonnay and Garganega to Cabernet Franc and <a href="/2009/05/tocai-rosso.html">Tocai Rosso</a>.<br /><br />The microclimate is so mild that olives and oleanders flourish in the area. Environmental conditions are so favorable that vines grow lushly in the district and documents of the 13th century repeatedly observed that the hills were covered with vineyards.<br /><br />The Colli Berici Denominazione di Origine Controllata discipline applies to eight different wines obtained from as many varieties, some traditional to the zone, others introduced after the phylloxera epidemic of the last century. Among them, the Tocai Rosso deserves special mention. It appears that it was introduced into the district from Hungary during the period in which the northeastern part of Italy was subject to the rule of Maria Theresa. However, the variety most widely diffused in the Colli Berici is the Garganega, followed by Merlot, which, in recent years, has expanded considerably so that it seems destined to surpass Tocai Rosso.<br /><br />Altogether, the wines of the Colli Berici are going through a highly positive period. Production is increasing at every harvest and the wines are selling well both on the domestic and the international markets. <br /><br />If you are looking for an excuse to visit the area, a local wine festival is usually held on the third Sunday of September. There us also the Fiera di Santa Caterina which takes place towards the end of November. Not too far away there is the national fair of nouveau wines, which takes place within the Vicenza Fair.<br /><br />Vine variety requirements for this appellation's area change according to type.<br><br><br />Garganega, 50%; Pinot bianco and/or Pinot grigio and/or Chardonnay and/or Sauvignon, up to 50%.<br><br><br />Cabernet franc and/or Cabernet sauvignon, 100%.<br><br><br />Merlot, 100%.<br><br><br />Garganega, 90%; Trebbiano di Soave, up to 10%.<br><br><br />Tocai Italico and Sauvignon: variety indicated in the type name, 90%; Garganega, up to 10%.<br><br><br />Pinot bianco, 85%; Pinot grigio, up to 15%.<br><br><br />Chardonnay, 85%; Pinot bianco, up to 15%.<br><br><br /><a href="/2009/05/tocai-rosso.html">Tocai rosso</a>, 85%; Garganega, up to 15%.<br><br>Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com1tag:blogger.com,1999:blog-3682129269384713692.post-23754736045869368652009-05-29T13:14:00.000-07:002013-03-07T00:48:04.946-08:00Aglianico<script language="JavaScript" type="text/javascript" src="http://vhss-d.oddcast.com/voki_embed_functions.php"></script><script language="JavaScript" type="text/javascript">AC_Voki_Embed(200,267,"977a49b99f1bd45331fdb92c8753f29e",1221810, 1, "", 0);</script><br /><span style="font-weight: bold;">Aglianico</span> [ah-LYAH-nee-koh]<br />
<iframe width="450" height="284" src="http://www.youtube.com/embed/tm_uaY5TkLI" frameborder="0" allowfullscreen></iframe>
<br /><br /><span style="font-weight: bold;">Tasting notes:</span> Aglianico can be made to be a structured red wine that has the ability to age many years like a Taurasi from Mastroberardino. Younger drinking aglianico wines are also made. Bruno De Conciliis (the winemaker in the video above) makes Donnaluna aglianico is able to be enjoyed at a younger age but he also has Naima which can age. Aglianico can contain the aromas and flavors of black fruit, plum, black Cherry, blackberry, pepper, flint, slate and more.<br /><br /><span style="font-weight: bold;">Body:</span> Dark and brooding<br /><br /><span style="font-weight: bold;">Color: </span><span>Inky, dark ruby purple</span><br /><br /><span style="font-weight: bold;">Pairings:</span> Red meat, lamb, aged pecorino <br /><br /><span style="font-weight: bold;">Side notes: </span><span>DOCG :<br />Best location: Volcanic soils in warm-to-hot climates - e.g., <a href="/2008/05/taurasi-docg.html">Taurasi D.O.C.G.</a> in Campania and AGLIANICO DEL VULTURE in Basilicata. Brands to look for include Tenuta le Querce, Sasso, Di Majo Norante, Terredora di Paolo, Cantina del Taburno, Feudi di San Gregorio, and Caputo.<br /><br /><br /></span>Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-80394053204709812712009-05-29T12:10:00.000-07:002014-06-24T00:31:37.946-07:00Prosecco<script language="JavaScript" type="text/javascript" src="http://vhss-d.oddcast.com/voki_embed_functions.php"></script><script language="JavaScript" type="text/javascript">AC_Voki_Embed(200,267,"a7d374b720deaefdc148bb925da5e140",1462136, 1, "", 0);</script><BR><br /><br /><span style="font-weight:bold;">Prosecco</span> [proh-SEHK-koh] <br />Prosecco is a white wine made from the Glera grape. It's grown primarily in the eastern part of Italy's veneto region. Prosecco is made into lightly sparkling (frizzante) and fully sparkling (spumante). The wines are crisp and most often found dry (although they can be made sweet as well). The best-known wines made in Prosecco come from the <a href="/2009/03/doc.html">doc</a> of <a href="/2009/05/prosecco-di-conegliano-valdobbiadene.html">Prosecco di Conegliano-Valdobbiadene</a> and are generally sold with either the name of Conegliano or Valdobbiadene attached. The very best Prosecco wines are labeled "Superiore di Cartizze" and come from a subzone within Valdobbiadene. Prosecco is also known as Balbi, <a href="http://vino-italiano.blogspot.com/2014/06/glera.html">Glera</a>, Serprina, and Tondo.Wine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0tag:blogger.com,1999:blog-3682129269384713692.post-14496634135642463402009-03-30T16:01:00.000-07:002009-04-26T11:10:25.260-07:00Erbaluce<script language="JavaScript" type="text/javascript" src="http://vhss-d.oddcast.com/voki_embed_functions.php"></script><script language="JavaScript" type="text/javascript">AC_Voki_Embed(200,267,"da78ef24f2cef8389641861e0750fa92",1272930, 1, "", 0);</script><br /><br /><span style="font-weight: bold;">Erbaluce</span> [air-bah loo-chay]<br /><br />Erbaluce is one of the oldest white wine varietals of Piedmont, Erbaluce’s origins remain unclear, but it is thought to be native to the damp, pre-Alpine valleys north of Torino. Still widely planted in Piedmont, it has remained primarily confined to that region.<br /><br />The variety takes its name from the color of its berries approaching harvest (“erba/alba” = dawn; “luce” = light), which in the autumn sunlight are a luminous copper-pink shade. The medium sized, five-lobed leaves are bright green in color and the elongated, conical bunches support spherical, waxy, amber-yellow berries of medium size.<br /><br />Erbaluce’s extremely high natural acidity gives it the versatility to produce both dry and sweet, “passito,” wines, the best of which are under the designations of Erbaluce di Caluso and Caluso Passito, respectively. It is also used for some sparkling wine production (spumante). The dry wines are bright, crisp and vibrant, with flavors and aromas of white fruit and apples. Ferando and Orsolani estates make dry whites with floral aromas and a minerally tingle almost like sparkling spring water.<br /><br />Some compare Erbaluce to Chenin Blanc (from France) due to it's refreshing acidity present even when the grapes are made into a sweet wine.<br /><br />Alternate Names: Albaluce, Uva Rustia, Erbalus, Bianchera, Bianc RoustìWine loverhttp://www.blogger.com/profile/03585407958017378169noreply@blogger.com0